Radiant Quinoa Salad

Radiant Quinoa Salad

This fabulous salad comes from Hallelujah Acres' Gluten-Free Resolutions ebook. This recipe book shows you how to create a variety of gluten-free appetizers, main courses, and desserts without sacrificing taste! Radiant Quinoa salad


28 kalamata olives, halved or quartered
2 cups green peas
2 cups chopped carrots
2 cups chopped tomatoes
1/2 cup sprouted or cooked quinoa*
3/4 cup pumpkin seeds
1/2 cup sunflowers seeds
3/4 cup raisins
8 cashews for garnish (optional)
2 Tbsp extra virgin olive oil or flax oil


1. Toss everything in a bowl. Garnish with cashews.
2. Rinse quinoa well.
3. Bring 1 cup water to a boil.
4. Add 1/2 cup quinoa.
5. Reduce heat, cover, and simmer for approximately 20-25 minutes.
6. Check for tenderness. If any water is left, you can cook longer or pour water off.
7. Let sit for 10 minutes off burner with lid intact. Makes 3/4 cup.

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